Pasta & meat­balls

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $5.50

Time to make 25 min

di­a­betes friendly

1 ta­ble­spoon olive oil

1 x 400g packet store-bought ex­tra-lean beef meat­balls

1 large red capsicum, thinly sliced

2 x 400g cans no-added-salt chopped toma­toes

250g fet­tuc­cine

1 large bunch cavolo nero (or 2 bunches English spinach), trimmed, shred­ded

½ cup basil leaves

¼ cup grated parme­san

1 Set a deep non-stick fry­ing pan over medium–high heat; heat oil. Add meat­balls and capsicum to pan and cook, stir­ring gen­tly, for 5 min­utes, or un­til meat­balls are brown and capsicum is ten­der.

2 Add toma­toes to fry­ing pan with ¹⁄³ cup wa­ter; bring to the boil. Re­duce heat to low; sim­mer, un­cov­ered, for 10–12 min­utes, or un­til sauce thick­ens slightly.

3 Mean­while, cook fet­tuc­cine in a large saucepan ac­cord­ing to packet in­struc­tions, adding cavolo nero (or spinach) to saucepan for last minute of pasta cooking time. Drain pasta and re­turn to pan with meat­balls and sauce; toss lightly.

4 Divide pasta and meat­balls among 4 bowls, scat­ter with basil and parme­san, and serve.

Save time & re-en­er­gise Fet­tuc­cine & meat­balls with ready-made meat­balls & their iron!

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.